Crack eggs into a bowl
Add sugar, soy sauce, and a pinch of salt
Whisk until fully combined
Strain the mixture for a smoother texture
Heat a tamagoyaki pan or small nonstick skillet over low heat
Lightly oil the pan
Pour in a thin layer of egg mixture
Let it set slightly, then roll it toward one side
Oil the pan again if needed
Pour in another thin layer of egg mixture
Lift the rolled egg to let the new layer flow underneath
Roll the egg again once set
Repeat until all the egg mixture is used
Shape the omelet with a bamboo mat or spatula
Slice into pieces and serve